Summer Sale! 10% OFF Orders $30+ with code: SUMMER10 (*discount codes cannot be combined.)

Coconut Shrimp with Mango Lime Slaw

$0.00
We have run out of stock for this item.

Coconut Shrimp with Mango Lime Slaw

Crispy Coconut Shrimp is served with a fresh light and creamy mango lime slaw.   The slaw is a bit more vibrant and not as heavy as your typical coleslaw which works well with the coconut shrimp.  Our Spicy Summer Mango Chutney adds a nice hint of tropical mango sweetness to the slaw and is also served on the side as a dipping sauce for your shrimp.  Pair with a glass of savignon blanc.

Ingredients For The Coconut Shrimp

18-20 Extra Jumbo Shrimp (I used 2 lb bag of raw frozen shrimp)
1 Cup Panko Bread Crumbs
1 1/4 Cup Sweetened Shredded Coconut 
1 Cup Flour
Salt and Pepper
2 Eggs Beaten
Vegetable oil for frying shrimp or coconut oil (enough to coat bottom of large pan)

Ingredients For The Mango Lime Slaw

1/3 Cup Wozz! Spicy Summer Mango Chutney
1/3 Cup Mayo
3 Tablespoons Fresh Squeezed Lime Juice
A splash of Red Wine Vinegar (about a teaspoon)
1 bag of Coleslaw Mix (16 oz)
1 bunch of fresh cilantro chopped (about a cup)
Salt and Pepper

Garnish:

Wozz! Spicy Summer Mango Chutney for dipping
Fresh Lime Wedges

Method:

Thaw Shrimp

Thaw your frozen shrimp in a bowl of cold water. 

Make Your Mango Lime Slaw

Add to a large mixing bowl, lime juice, mayo, Wozz! Spicy Summer Mango Chutney, splash of red wine vinegar and add a good pinch of salt and little pinch of pepper.  Whisk together.  

Add coleslaw cabbage mix and your chopped cilantro to the mixing bowl of dressing ingredients.  Combine and place in refrigerator until ready to serve.  

Prepare Your Shrimp

Prepare your shrimp by removing shell but leave the tails on.  De-vein your shrimp if you need to (the frozen ones I used were already de-veined). Pat dry and season with a little pinch of salt and place on plate.

Prepare Your Dredging Station For Your Shrimp - start with 3 medium sized bowls

In the first bowl add your flour and season with salt and pepper
In the second bowl beat your eggs
In the third bowl combine your panko and sweetened coconut

Fry Your Coconut Shrimp

In a large skillet on medium heat, coat bottom of pan with oil, enough to have about 1/4 inch layer in bottom of skillet.  Add your shrimp and cook on medium heat for about 2 minutes on each side, until golden brown.  Remove the finished shrimp from oil and place on a plate or baking tray lined with paper towels until ready to serve. 

Serve:

Add to your plate, mango lime slaw, coconut shrimp and some additional Wozz! Spicy Summer Mango Chutney for dipping.  Garnish with lime wedges.

Enjoy!

 

 

 

Related Recipes

Strawberry Salad with Bacon Feta and Strawberry Vinegar Dressing
Korean BBQ Chicken Skewers
Grilled Swordfish with Pineapple Salsa
bacon cheeseburgers with tomato kasundi BBQ sauce
Pan Seared Halibut with Chermoula Butter Sauce
Sichuan Short Rib Beef and Noodle Soup
Sweet Chili Salmon Bowl with Avocado Cilantro Lime Sauce
Stuffing with Dates, Orange, Pecans and Herbs
French Onion Grilled Cheese with Turkey, Bacon and Apple
Grilled Zucchini with Bruschetta Caponata Relish
Sweet Chili Wings with Orange and Sesame
Pear and Gorgonzola Salad with Candied Walnuts and Pear Vinegar
Japanese Sesame Pork Schnitzel with Cabbage and Green Apple Slaw
Grilled Teriyaki Steak Tips
Rum Toffee White Russian Cocktail
Korean BBQ Tofu Bowls
Goats Cheese with Dried Fruit Chutney
Moroccan Tomato Meatballs with Almond Dukkah
Baked Brie with Sour Cherry Jam Compote
Ginger Soy Beef and Ramen Noodle Bowl
Pulled Pork Banh Mi Sandwich with Orange Ginger Relish
Butter Bean Salad with Bruschetta Caponata
Sichuan Kung Pao Chicken
Cauliflower Shawarma with Tahini Dressing and Yogurt Sauce
Fennel, Poached Mandarin and Prosciutto Salad with Grapefruit Honey Vinegar
Chicken Meatballs with Peanut Sauce and Thai Basil
Japanese Marinated Portobello Mushroom Burger with Cucumber Ginger Pickle
Thai Hot Pepper Jelly Glazed Chicken Meatball Sub
Shawarma Lamb Koftas
Ice Cream with Caramelized Bananas and Rum Sauce
Coconut Shrimp with Mango Chutney Slaw
Dan Dan Noodles with Pork
Vegetarian Rice Paper Rolls with Vietnamese Dipping Sauce
Cranberry Walnut Chicken Salad Sandwich
pearl couscous with chermoula and dried fruit
Salsa Verde Chicken and White Bean Soup
Creamy Mustard Chicken
Watermelon Mint Feta Salad with Raspberry Red Wine Vinegar
Chicken Shawarma
Creamy Bruschetta Caponata Chicken
Japanese Sesame Miso Chicken Skewers
Roasted Vegetables and Honey Feta Salad with Beet Vinegar
Brussels Sprouts with Balsamic Fig, Bacon and Radicchio
Indian Grilled Chicken with Mango Chutney, Cilantro Mint Sauce and Yogurt Raita
Shawarma Roasted Vegetables with Burrata
Crispy Coconut Peanut Wings with Cilantro Lime and Chili
Turkey Sandwich with Cranberry Chutney and Gravy
Velvety Scrambled Eggs with Serrano Cilantro Lime Hot Sauce
Tomato Kasundi Beans and Sausage
Korean BBQ Pulled Pork Sandwich with Cucumber Pickle

Related products

View all
Strawberry Salad with Bacon Feta and Strawberry Vinegar Dressing
Korean BBQ Chicken Skewers
Grilled Swordfish with Pineapple Salsa
bacon cheeseburgers with tomato kasundi BBQ sauce
Pan Seared Halibut with Chermoula Butter Sauce
Sichuan Short Rib Beef and Noodle Soup
Left Continue shopping
Your Order

You have no items in your cart